1. Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the vegetable broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove the garlic and shut off the heat. Stir in the lemon zest and juice. Season and taste. It should be full flavored because this will be the sauce for the pasta. Keep warm.

2. When the water comes to a boil, add the pasta and cook until soft on the edges but still firm under the tooth. After a few minutes, ladle out about 1 cup of the cooking liquid and reserve. Drain the pasta, shake it lightly, then return it to the pot. Put it over low heat and pour in the broth. Sprinkle in the mint and other herbs and a little olive oil. Add some of the reserved cooking liquid and more lemon juice if needed. Season to taste with salt (keeping in mind that the cheese will add some salt).

3. Spoon into bowls so that the pasta is lying in a bit of broth. Scatter the ricotta salata over it, drizzle with a bit more olive oil (DT:I skipped the oil), and grind pepper over the top.